Muck's Boilermaker Chili

Name: Muck's Boilermaker Chili
Total time: 14400 s
Yield: 6-8 People
Cuisine: American
Ingredients: 2 lbs ground beef; 2 lbs chuck meat or stew meat; 4 cans chili beans with sauce; 2 cans kidney beans; 1 green bell pepper; 1 red bell pepper; 1 orange bell pepper; 1 large yellow onion; 2-3 Anaheim chilis; 4 stalks celery; 6-8 cloves garlic; 2 cans diced tomatoes; 1 (12 oz) can of tomato paste; 1 cup bacon bits; 1/2 cup chili powder; 1/4 cup Worcestershire sauce; 1/8 cup dried Italian herb blend; 1/8 cup cumin powder; 2 tbs paprika; 1 tbs white sugar; 1 can beer (I like an IPA or Stout but Light beers works as well); 4 tbs beef bullion paste or 4 cubes of beef bullion; 2-4 bay leaves; 1 ts salt; 1 ts pepper; 2-3 Jalapenos (Optional depending on heat tolerance); 1 diced white onion; 2 diced Jalapenos; 2-4 cups shredded cheddar or Monterey jack cheese; 16 oz sour cream

Joshua Dirks @ChefPNWxTX

Seattle, WA

This Boilermaker Chili comes from a lifetime of loving chili, and growing up in Texas, knowing full well the old saying that “beans” can start a family argument faster than football rivalries. I’ve heard the debates, weighed the opinions, and landed firmly on this truth: beans belong here. This recipe draws inspiration from the best Texas, Southern, Pacific Northwest, and Midwest chili traditions, blending them into one full-bodied, hearty bowl that tastes like a meal, not a suggestion.

It’s rich, bold, and deeply comforting, the kind of chili that simmers low, feeds a crowd, and somehow tastes even better the next day. Built for cold nights, game days, and family dinners, this is chili that welcomes everyone to the table… even the purists (they’ll come back for seconds, whether they admit it or not).

Joshua Dirks @ChefPNWxTX

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Ingredients

4 hours

6-8 People

Chili Ingredients
2 lbsground beef
2 lbschuck meat or stew meat
4 canschili beans with sauce
2 canskidney beans
1green bell pepper
1red bell pepper
1orange bell pepper
1large yellow onion
2-3Anaheim chilis
4 stalkscelery
6-8 clovesgarlic
2 cansdiced tomatoes
1 (12 oz)can of tomato paste
1 cupbacon bits
1/2 cupchili powder
1/4 cupWorcestershire sauce
1/8 cupdried Italian herb blend
1/8 cupcumin powder
2 tbspaprika
1 tbswhite sugar
1 canbeer (I like an IPA or Stout but Light beers works as well)
4 tbsbeef bullion paste or 4 cubes of beef bullion
2-4bay leaves
1ts salt
1ts pepper
2-3Jalapenos (Optional depending on heat tolerance)
Topping and Fixings
1diced white onion
2diced Jalapenos
2-4 cupsshredded cheddar or Monterey jack cheese
16 ozsour cream
1 bottlehot sauce of choice (Optional)
1 bagcorn chips or Fritos

Saved

Steps

4 hours

1

Cook the bacon until crispy, then chop and set aside. I like to make my own bacon bits for extra flavor, but store-bought works just fine if you’re looking to save a little prep time.
2

In a large Dutch oven or soup pot set over medium-high heat, brown the meat until fully cooked, breaking it up as it cooks.
3

While the meat browns, prep the vegetables. Clean and deseed the Anaheim peppers (save the seeds if you want extra heat), then chop the bell peppers, onion, and celery. Dice the garlic cloves. Open all your cans and choose your beer of choice; you’re officially committed now.
4

Once the meat has finished browning, carefully drain off any excess grease and return it to the Dutch oven or soup pot. Place the pot back on the stove over medium heat. Add all remaining chili ingredients and stir well to combine. Bring the chili to a boil, then reduce the heat to a slow, steady simmer. Cover and let it simmer for 2–3 hours, stirring occasionally to keep everything happy and well blended.
5

Taste the chili and adjust the seasoning as needed. At this stage, the chili will be a bit watery; this is completely normal. Return it to a gentle simmer and continue cooking uncovered for another 60–90 minutes. As it cooks, the chili will naturally reduce and thicken into a rich, hearty bowl.
6

Once the chili reaches your desired thickness and the stew meat is tender, it’s ready to serve. Prep the toppings, gather your family and friends, and let everyone build their perfect bowl. Half the fun is watching how differently everyone assembles their chili, and who goes back for seconds.
7

I love serving this chili with chili cheddar cornbread—it’s a perfect match. Leftovers freeze beautifully and can be used within six months for quick, hearty dinners on busy nights. The recipe is written on the mild side (I’ve got a kid who’s spice-averse), but it’s easy to turn up the heat with jalapeños, hot sauce, or your favorite fire-starter. Get ready for empty bowls, second helpings, and plenty of well-earned kudos.